Here, bright cherry tomatoes top lean chicken breasts for a quick and healthy weeknight dinner. Gently sauteeing the tomatoes just before serving softens them slightly and brings out their natural sweetness.
Sauteed Chicken Breasts with Warm Tomato Salad
4 boneless, skinless chicken breast halves, about 6 oz. (185 g.) each
Sea salt and freshly ground pepper
2 Tbs. olive oil
1 or 2 large shallots, minced (about 1/4 cup/1 oz./30 g.)
1 clove garlic, minced
1 1/2 cups (9 oz./280 g.) pear tomatoes, preferably a mix of colors and shapes, stemmed and halved
3 Tbs. balsamic vinegar
1/2 cup (1/2 oz./15 g.) packed fresh basil leaves, torn
One at a time, place the chicken breasts between 2 pieces of plastic wrap and lightly pound with a meat pounder to a thickness of about 1/2 inch (12 mm.). Season the chicken generously on both sides with salt and pepper.
In a large nonstick frying pan, heat the olive oil over medium-high heat. Working in batches if necessary to avoid crowding the pan, add the chicken and reduce the heat to medium. Cook, turning once, until nicely browned and opaque throughout, 4-5 minutes per side. Transfer each piece to a plate as it is finished and cover with aluminum foil to keep warm.
Add the shallots and garlic to the frying pan and cook, stirring often, until softened, 3-4 minutes. Add the tomatoes and vinegar and cook, still stirring often, until the tomatoes begin to soften and split, about 4 minutes. Stir in the basil and season with salt and pepper.
To serve, place a chicken breast on each of 4 warmed individual plates and spoon the warm tomato salad on top. Serve right away. Serves 4.
Find more fresh, nutritious recipes in our new cookbook Good For You, by Dana Jacobi.